Creamy Dressing Basics
from http://www.epicurious.com/

Many of America's favorite dressings fall in the creamy category. And most get their creaminess from homemade or store-bought mayonnaise, either on its own (think potato, macaroni, or egg salad) or combined with dairy products such as sour cream, plain yogurt, buttermilk, or cheese.

The Basics

• The dairy products used in our recipes are regular full-fat versions unless otherwise specified. Some reduced-fat versions may work, but avoid using the fat-free products; often the added thickeners and stabilizers do not behave well when mixed with other salad dressing ingredients.
• Creamy dressings should be stored in the refrigerator in an airtight container, but they taste best at room temperature, so take them out of the fridge at least 10 minutes prior to using. They often thicken when chilled and loosen up at room temperature, but if the dressing is still thick at room temperature, thin it with a little milk or water.

Crowd-Pleasing Creamy Salad Dressings

These are the most popular creamy dressings, and each complements a wedge of iceberg lettuce very nicely, but for more delicate greens, the dressings may need to be thinned slightly. Don't stop at greens, however. These dressings would be delicious with potatoes, macaroni, or leftover poultry and meats, and they all make stellar dips. For more specifics, follow the recipes included here.

Thousand Island Dressing: There are probably as many versions of Thousand Island dressing as there are islands in the area of the St. Lawrence River for which it is named. All versions start with mayonnaise and ketchup-style chili sauce, but that's where the similarities end. Additions include sweet pickle relish, green and/or red bell pepper, bottled pimiento, hard-boiled eggs, mustard, shallots, vinegar, and additional oil. Recipe for Thousand Island Dressing

Russian Dressing: A mixture of mayonnaise and ketchup or ketchup-style chili sauce, Russian dressing looks similar to Thousand Island dressing and is often mistaken for it. Variations abound, but Russian tends to be spicier and often features horseradish, a dash of hot pepper sauce, and some raw onion or onion juice. Recipe for Russian Dressing

Green Goddess Dressing: Classic Green Goddess dressing combines mayonnaise, sour cream, and anchovies, along with plenty of fresh herbs, which turn the dressing green when it's puréed. Although canned flat anchovies are often called for, it's easier to use anchovy paste. Recipe for Green Goddess Dressing

Blue Cheese Dressing: Most blue cheese dressings combine mayonnaise with sour cream, yogurt, or buttermilk. Some versions incorporate seasonings such as Worcestershire sauce, lemon juice, wine vinegar, and a dash of hot pepper sauce. The amount of crumbled blue cheese varies depending on the type of cheese, as some are more pungent than others. Recipe for Blue Cheese Dressing

Ranch Dressing: One of the most popular dressings in America, ranch is typically a mixture of buttermilk and mayonnaise. Many interpretations use garlic and onion powders and dried herbs, but for the best flavor, stick to fresh garlic and fresh herbs. Recipe for Ranch Dressing (made w/ buttermilk or yogurt)

Tahini Dressing: This Middle Eastern favorite is the sauce that accompanies falafel and some gyros, but it's also wonderful with fish, poultry, vegetables, and dark-green leafy salads. Made primarily from tahini (a purée of raw sesame seeds), it looks and tastes creamy without mayonnaise or dairy products, which makes it ideal for vegans and those who are lactose-intolerant. Recipe for Tahini Dressing